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Results 111 - 120 of 292 for pot roast vegetables
111. BURGUNDY POT ROAST
Heat oil in heavy kettle ... degree oven and roast 3 to 3 1/2 hours. ... platter with other vegetables and keep warm. Remove meat ... roast with chopped parsley.
112. POT ROAST
Preheat skillet to 250 degrees. Add oil and brown roast slowly on all sides; sprinkle ... to meat juices. Cook and stir until thick and bubbly.
Rub chicken pieces thoroughly with ... ingredients and 3/4 cup water; stir into pan and cook until thickened. Serve sauce and vegetables with chicken.
Use a large pot with a tight fitting lid. ... while flouring the roast. Add roast and brown ... to remove the vegetables and proceed. Because the meat ... for a few minutes.
115. POT ROAST
Brown roast on both sides in small ... until meat is tender enough to fall off bone and vegetables are saturated with juices. 5 to 6 servings.
Wash and pat dry chicken. ... tablespoons soy sauce, and sugar. Stir into pan and cook until thickened. Serve sauce and vegetables over chicken.
117. BARBECUE POT ROAST
Lightly dust roast with flour to coat evenly. In large sauce pot, heat oil over medium ... cups. Serve over meat. Calories/serving: about 455.
Cut roast in boneless individual pieces, sprinkle ... small amount of liquid. Cover and cook 2 hours. Vegetables may be added during the last hour.
119. TOFU POT ROAST
Cut tofu into 1 inch ... minutes. Cut up vegetables into chunks. Spray roasting pan ... at 350 degrees for 1 hour or until potatoes are tender.
120. POT ROAST
Brown roast in small amounts of vegetable ... a paste. Slowly add to the gravy until it thickens the gravy. Heat for 5 minutes and then serve.
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